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Tuna Potato Gratin

Published on August 23, 2019 | In | By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 Bake

Tuna Potato Gratin

Tuna Potato Gratin would have to be one of the most popular bakes there is. There have been many versions of tuna potato gratin, by many chefs over the years, and you’ll no doubt have your take on this bake. This is Justine Schofield’s take on this classic. We’d love to hear about your version, and what special ingredients you add to perfect this bake.

Tuna and Potato Gratin in a baking dish

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  • (4.5 /5)
  • 1 rating

Ingredients

  • 1kg floury potatoes for mashing (like sebago), peeled and cut into 6
  • 50g butter
  • 300ml thickened cream
  • 3 eggs, separated
  • Pinch of nutmeg
  • ¾ cup cooked corn kernels
  • 2 x 1 x 185g can Safcol Tuna in Springwater, drained
  • ½ cup freshly grated parmesan
  • ¾ cup freshly grated cheddar
  • Salt and pepper to season

Instructions

  1. Place potatoes into a pot and cover with cold water. Season with salt and bring to the boil. Turn down to a gentle simmer and cook for 20 minutes or until just tender.
  2. Drain and then mash with a fork or, even better through a ricer or mouli. Return to pot the butter, a handful of both parmesan and cheddar, and incorporate through with a spatula.
  3. Whisk together the cream, yolks, salt and pepper and nutmeg and fold through the mashed potato.
  4. Now add the corn and tuna and fold through again. Season to taste.
  5. Dollop into a baking dish and smooth out. Sprinkle over the remaining cheese.
  6. Bake in the oven for 20-25 minutes or until golden brown.
  7. Serve with a green salad.

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